Butternut Squash Red Lentils Soup｜20分鐘南瓜紅扁豆濃湯
This 20-minute soup is quick, wholesome, and ideal for busy days. Made with just four ingredients, it’s naturally creamy, vegan-friendly, and full of comforting flavor.這款濃湯只用四種食材，20 分鐘完成，是忙碌日子裡最療癒又暖胃的小鍋湯品。無需加奶油，也能喝出南瓜的自然濃香與紅扁豆的綿密質地，營養飽足又好消化。
Ingredients
- 300 g butternut squash peeled and cubed
- 100 g celery chopped
- 100 g red lentils rinsed
- 500 ml vegetable stock
- 1 tablespoon Olive oil
- 奶油南瓜 300 克（去皮切塊）
- 西芹 100 克（切碎）
- 紅扁豆 100 克（沖洗乾淨）
- 蔬菜高湯 500 毫升
- 橄欖油 約1湯匙
Instructions
👩🏻🍳 Steps｜作法
- Heat the saucepan with oil. To sauté the ingredients until soft.
- Add stock to the saucepan and bring to a boil.
- Lower to a simmer, cover, and cook for 15–18 minutes, or until everything is soft.
- Use a handheld blender to puree until smooth, or leave it slightly chunky if you prefer texture.
- Taste and adjust seasoning if needed. Serve warm.
- 將所有食材放入鍋中，以橄欖油炒香。
- 加入上湯後，大火煮滾。
- 轉小火加蓋，燉煮約 15–18 分鐘，直到所有食材變軟。
- 使用手提攪拌棒打成濃湯狀（也可保留部分顆粒口感）。
- 試味後視需要加鹽調整，即可趁熱享用。
Video
Notes
Yves Tips～
- This soup freezes well — double the batch for later!
這道湯可冷凍保存，建議一次煮多一點分裝。 - Try adding a pinch of cumin or smoked paprika for a warmer depth.
可加入孜然粉或煙燻紅椒粉增添香氣。 - A squeeze of lemon juice before serving brings out the brightness.
上桌前擠一點檸檬汁，味道更清爽明亮。